How to Filet a Whole Salmon
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@eugenerichard Yes, you do remove a bit of steel with a honing rod. It may be a small amount but it's there. Unfortunately this guy in the vid doesn't even have the proper rod for that knife let alone the proper technique. He's only honing maybe half the length of the blade and poorly at best. And that's how you ruin a knife by creating that divot or overgrind near the heel. Over time those little metal filings add up and you end up with a hole in your blade. :(
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@KurbeeKuthroat cos the process you missed is called butchering. This guy is doing the restaurant cuts which is the fillet
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only pussys wear gloves
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the hygene, if he would skip talking and focusing on that what he does, the 18 dislikes wouldn't be there!
i'm working with sushi now for 3 yearts, might be that some experience is missing, but i still understand the basics about how to treat food, especially how to cut fish. He had a bad trainer!
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way to much wast cut off the belly, shit, and you call your self a chef, get your self a fish monger in
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Really? wipe off the blade of your knife after using a steel, you can see the metal..
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@dartagnan926 You create filings if you use a whetstone. You don't create filings with a steel. You're just realigning the edge.
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oh no no no.that is a chef that no hygien training, working no head cup no wiping knife ( the only allowed knife for the meat is stainless knife)
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im native american and this is not how i filet my fish the tweezers? really just run ur knive down the bones in a thin cut its easy. these fancy places i swear
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why is this labeled as "how to FILET a salmon" when we missed the ENTIRE filet process????
KurbeeKuthroat 2 years ago 22
I'm not an "Executive Chef", but I have the courtesy to wipe off my blade after I sharpen it against a steel. I don't find it particularly appealing to eat metal filings with my fish.
dartagnan926 1 year ago 17